Stay tuned for the next SUMO STEWs!

See below for an event example.

Inspired by a trip to Japan, photographer Michael Harlan Turkell (harlanturk.com) returned to New York City with aspirations of importing this ancient sport and teamed up with Harry Rosenblum, owner of The Brooklyn Kitchen (thebrooklynkitchen.com), a center for culinary education. The two created a series based around plentiful bowls of chankonabe, the “sumo stew” wrestlers prepare and eat before matches. The hearty broth is loaded with fortifying protein and vegetables. This, paired with the live streamed bimonthly grand tournaments, makes for a lively event, bringing hungry first time and long-standing sumo fans ringside. This round is presented in conjunction with their hosts, RESOBOX (resobox.com), a Japanese cultural center dedicated to sharing and celebrating Japanese influence in the arts.

FOOD:

This round of SUMO STEW will featurea seasonal CHANKONABE (the sumo stew).

Every guest will also get a special bento box, composed of Japanese-inspired dishes from top local chefs (subject to change):

*Yuba: A Kyoto delicacy, fresh yuba is rare even in Asia. Nutty, sweet and with a distinctive bite that is firm yet chewy, yuba is the thin veil that forms on the surface of heated soymilk as the cream and protein rise to the surface. Sometimes known as tofu skin, these greatly prized sheets are harvested by hand, and Hodo is the only organic, fresh yuba maker in the United States.